But then after the class there was a lot of this....and I may have forgotten I even documented the gnocchi class on my camera. This is what I learned...
Do not decide to make gnocchi when you are hungry. Decide to make it right after you ate dinner. Because then by the time you actually finish - you will be hungry again.
These are potatoes that were pressed through some expensive machine to make them into small pieces. It seemed like a lot of work to me, but apparently it is an important part of making gnocchi. We added some other green herbs - I honestly don't remember which ones. Probably best to follow a recipe.
We rolled the dough into long pieces and then made small gnocchi shapes on this board.
You're starting to understand the time-intensive-ness - no?!
We also made home-made pesto.
This actually didn't take long at all, and tasted amazing.
Finally - enough for me to eat! But first we had to boil them for a few minutes.
Voila! Homemade gnocchi.
I really did love making it. Once. And I will always appreciate good gnoochi (and the $ on the menu) next time I order it! I'm also fairly certain there is a reason I'm a professional athlete, not a professional cook...
